Apricot and Almond Biscotti

I love biscotti so much, they are such a simple cookie that can be flavoured in so many different ways. They are also a lot easier to make than I originally thought. I totally winged the flavouring of these cookies, as the recipe was originally for cranberry and white chocolate biscotti. Having some leftover apricot jam in the fridge, I figured, hey why not?

Apricots have such a sweet and subtle flavour, and pairs really well with vanilla and almond. These cookies have such a subtle flavour and aren’t overly sweet, thanks to the lemon zest which helps cut some of that sweetness. These cookies are great on their own, or even with a cup of tea or coffee!

Give them a try and let me know what you think! What flavour combinations would you make?

Ingredients:

1/4 cup light olive oil
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 eggs
1 3/4 cup all purpose flour
1 pinch salt
1 tsp baking powder
1 cup slivered almonds
1/2 cup apricot jam
1 tbsp lemon zest

Instructions

1. Start by pre-heating the oven to 300 degrees F and line a large cookie sheet with parchment paper.
2. In a fairly large mixing bowl, combine the olive oil and sugar and mix well. Add vanilla, then add in the eggs, beating them in one at a time. Add the lemon zest and half of the apricot jam.
3. In another bowl, whisk together the dry ingredients. Combine the flour, baking powder, salt. Slowly start mixing it into the wet ingredients.
4. Add the rest of the apricot jam and slivered almonds. The dough will look really dense, but don’t worry it’s supposed to look that way! Cover and refrigerate for at least 20-30 minutes.
5. Remove the dough from the refrigerator and divide into three equal parts. Turn out on a lightly floured surface and roll into 6×2 inch logs. Place the logs onto a cookie sheet lined with parchment paper, and bake at 350 degrees for 30-35 minutes, or until the logs are light brown.
6. Remove the logs from the oven and transfer to a cooling rack for about 10-15 minutes. In the meantime, reduce the oven temperature to 275 degrees F.
7. Cut the logs on the diagonal into 1/2-3/4 inch slices. Lay the slices cut-side up and bake for an additional 10 minutes, or until the centers are a light golden brown. Allow to cool on a wire rack before serving!